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Home » Recipes » Main Dish

Loaded Black Bean Quesadilla with Veggies

Sep 10, 2012 by Kaitlin · 10 Comments

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A "fully-loaded" vegan Black Bean Quesadilla recipe with sweet corn, tomatoes, and flavorful cumin. It's a quick and easy lunch or dinner that's easy to customize! (Gluten-free option.)

Vegan black bean corn quesadilla on a white plate with bowl of salsa

This vegan Black Bean Quesadilla recipe is quick and easy to assemble.

They're so satisfying and also family-friendly. Everyone can customize theirs with their own favorite additions!

Plus they're a good source of plant-based protein, dietary fiber, and iron.

Beans, sweet corn, tomatoes, green onions, cumin, and vegan cheese ingredients on a white table

Ingredients for Black Bean Quesadilla

For this recipe you will heat on a skillet or shallow pan:

  • Black beans: You will need one 15-ounce can black beans for this recipe. Or if you cook your own from scratch, you will need about 1.5 cups cooked beans. These add a good source of plant-based protein and fiber. (You could also use a can of vegan black refried beans instead.)
  • Roma tomatoes: Or substitute grape tomato, cherry tomato, or other garden tomato if desired.
  • Sweet corn: Either use freshly cooked corn kernels, frozen corn (thawed), canned corn, or fire-roasted.
  • Green onions (scallions): Or substitute finely diced red onion or yellow onion for a stronger flavor.
  • Vegan shredded cheese: Be sure to find a good dairy-free melting cheese for this recipe. There are so many great options on the market now. (A couple I enjoy are "Follow Your Heart" brand and "Miyoko's" brand.) Sprinkle on vegan cheddar cheese, Monterey jack cheese, Colby jack, or your own favorite variety.
  • Ground cumin: I also like to include smoked paprika in addition to the cumin, but change it up to your taste. Taco seasoning or chili powder would be great too.
  • Large flour tortillas of choice: Use gluten-free if desired. I try to find whole grain tortillas when possible.

Note: I also like including garlic powder, fresh cilantro, lime juice, or cooked brown rice inside the quesadillas.

Ingredients on half of an open-faced tortilla

Customizing

Less cheese (or no cheese): Substitute one (or both) of the layers of cheese for a thin layer of hummus, vegan refried beans, or mashed avocado instead. This can be a healthier swap, but still acts as a helpful binding agent to keep the quesadilla ingredients in place.

Make it spicy: Add diced jalapeno, cayenne pepper, or simply top with hot sauce to taste.

Other vegetables: Add other veggies like roasted red bell pepper, fresh spinach, or whatever else sounds good.

Two black bean quesadillas cooking on a skillet with spatula

Serving

Either enjoy these plain, or dunk them in your favorite "dipping sauce". A few ideas include:

  • Chipotle Crema (for smoky spice!)
  • Guacamole
  • Restaurant-Style Blender Salsa
  • Fresh Pico de Gallo
  • Vegan sour cream
  • Dairy-free cheese sauce

Hungry for more? Try this Vegan Taco Salad with Creamy Southwestern Dressing!

Cut vegan black bean and corn quesadillas stacked on a white plate

For more inspiration, also browse easy vegan dinner recipes or black bean recipes.

Vegan black bean corn quesadilla on a white plate with bowl of salsa

Loaded Black Bean Quesadilla with Veggies

A "fully-loaded" vegan quesadilla with sweet corn, tomatoes, and flavorful cumin. A quick and easy lunch or dinner that's easy to customize!
4.84 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Mexican-inspired, Vegan
Servings: 4 quesadillas

Ingredients

  • 15 oz. can black beans
  • 2 roma tomatoes
  • 2-3 green onions
  • 1/2 cup cooked sweet corn
  • 1/2 cup vegan shredded cheese (melt-able)
  • 1/4 tsp. ground cumin (more/less to taste)
  • 4 large tortillas (gluten-free if desired)

Instructions

  • Rinse and drain black beans. Finely chop tomatoes and green onions.
  • Place a tortilla on a skillet. (I leave the stove turned off until assembly is complete.)
  • On one half of the quesadilla, add a light layer of cheese. Then add a layer of beans, tomatoes, green onion, and corn.
  • Add another layer of cheese on top to help “glue” both sides together. Sprinkle a bit of cumin, then fold over the top half of quesadilla and gently press down.
  • On a flat skillet over medium heat, warm the quesadillas for 3-4 minutes on each side or until heated through. Repeat for the rest of the quesadillas.
  • Serve as is, or with your favorite guacamole or salsa.

Notes

Less cheese (or no cheese) version: You can also substitute one (or both) of the layers of cheese for a thin layer of hummus or mashed avocado.
Customize it: Use more or less of the ingredients you love. Smoked paprika or garlic powder is also a great addition with the cumin. Or add cooked brown rice or quinoa.
For gluten-free: Use your favorite GF tortilla.

Nutrition Per Serving (Estimate)

Nutrition Facts
Loaded Black Bean Quesadilla with Veggies
Amount per Serving
Calories
348
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Potassium
 
551
mg
16
%
Carbohydrates
 
58
g
19
%
Fiber
 
10
g
42
%
Sugar
 
4
g
4
%
Protein
 
13
g
26
%
Vitamin A
 
373
IU
7
%
Vitamin C
 
9
mg
11
%
Calcium
 
119
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Black Bean Quesadilla recipe with corn and tomato, also check out:

  • Spinach Pesto Quesadillas
  • White Bean Zucchini Enchiladas
  • Southwest Black Bean Soup (30 Minute)
  • Chunky Monkey Overnight Oats

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Food Goddess says

    April 09, 2022 at 1:49 pm

    5 stars
    OMG thanks so much for sharing this recipe. My husband and I just prepared this and I was dancing after my first bite. It was delicious okay! People if your food doesn’t make you dance after tasting it, chances are you’re not eating good food lol. Thanks again Kaitlin, peace & blessings to you.

    Reply
    • Kaitlin says

      April 10, 2022 at 8:28 am

      Haha - very sweet and thank you. So glad you enjoyed these! Thanks so much for sharing your kind feedback!

      Reply
  2. Tara says

    February 22, 2022 at 6:42 pm

    5 stars
    These are so easy to make and so delicious! I added some chopped jalapeños for a little spice.

    Reply
    • Kaitlin says

      February 22, 2022 at 7:28 pm

      Awesome to hear, Tara! Really great idea with the jalapeños - thanks for sharing!

      Reply
  3. Betty Hendrix says

    May 05, 2016 at 4:51 pm

    This is a recipe that my family definitely wants me to make again. I served these with fresh avocado, salsa, and a little sour cream.

    Reply
    • Kaitlin says

      May 14, 2016 at 3:12 pm

      So great to hear your family enjoyed them, Betty! Thank you for sharing!

      Reply
  4. Alison says

    August 06, 2014 at 7:28 pm

    I made these for lunch today both vegan and gluten-free! So DELICIOUS! Mine did not turn out as beautiful as yours, but they were still amazing! Thank you for sharing this recipe.

    Reply
    • Kaitlin says

      August 07, 2014 at 12:36 pm

      So great to hear you enjoyed them, Alison! Thanks for sharing!

      Reply
  5. Anonymous says

    March 18, 2013 at 9:18 pm

    Made these, and they were very good!

    Reply
    • Kaitlin says

      March 18, 2013 at 11:09 pm

      Awesome! Glad it was a success for you!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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